– the sugar level i use yields mildly sweet biscuits. the sweetness does come at the after taste. feel free to increase to 10-12g icing sugar
这次糖粉用得比较少，做出来的饼干味甜。甜度在回味后比较明显～喜爱甜食读者可将糖粉增加至 10-12克

– adjust egg accordingly since different flour absorbs hydration differently (could be a variance of +/-5g). ultimately your dough should be soft, without cracks and neither should it be sticky
蛋液跟着面粉吸水量适当调整（+/- 5克）。最终的面团应该不沾手、无裂痕

– i used japanese potato starch and hokkaido skim milk powder
我用了日式片粟粉和北海道脱脂奶粉

– baking temperature and time are provided for reference only. you can turn off oven heat once base of biscuit browns slightly
烘焙温度和时间仅供参考。饼干底部稍微上色后即可熄火